Recently prepared at the Beard House by Georgia-based chef Michael Bologna , this stick-to-your ribs stew will keep you toasty during this spell of gripping cold weather. And since it's packed with loads of nutrient-dense kale, it's also New-Year's-resolution loyal. Get the recipe here.

James Beard himself wrote that no matter what you serve at a cocktail party, stuffed eggs disappear more rapidly than anything else. (He also advised to boil one or two extra eggs, because “the temperamental hen sometimes upsets your plans with a misplaced yolk.”) This New Year's Eve, we're making loads of Beard's curried deviled eggs, but with a sophisticated substitute: vadouvan, a masala-like, French–Indian spice. Get the recipe here.

Nothing says it's the holiday season like a silver tray laden with decadent, bite-sized nibbles. In the spirit of James Beard, whose first cookbook was entitled Hors d'Ouevre and Canapés, here's a selection of some of our favorite little party-starters. Foie Gras Cuban Sandwiches [JBF] A touch of jalapeño pesto and spiced bananas add zip to this indulgent cousin of the Cubano. Oyster Mushroom Cappuccino with White Truffle Oil [JBF] This creamy, earthy soup looks extra-fancy when served in demitasse cups.

This Christmas, forget the goose and sticky pudding and serve this decadent, nontraditional menu instead. This meal would also be perfect for an intimate New Year's Eve dinner party. Chilled Oysters with Cucumber Water Sweet and briny oysters on the half shell are paired with a spicy cucumber–ginger mignonette. Fennel and Arugula Salad This light, lemony salad can be taken to the next level with a pinch of fennel pollen and a little smoked sea salt. Lobster Stew An indulgent, yet homey, main course from Canal House's Melissa Hamilton and Christopher Hirsheimer.

Now that we've recovered from last month's turkey overdose, it's time to reembrace this lean bird in an otherwise overindulgent holiday season. Here, JBF staff member Nancy Kull uses ground turkey, red kidney beans, and a slew of spices to make a lighter but still plenty satisfying chili. Get the recipe here.

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!Green Grits [SE] In this recipe from Andrew Carmellini’s cookbook, American Flavor, a Southern classic gets spicy in the company of cilantro, chilies, and onions. Lamingtons [David Lebovitz] After a recent trip to Australia, David Lebovitz offers a recipe for Lamingtons,